What Makes Oven-Baked Chicken Work for Your Store
A Healthy Choice for Kiwis
Hot food is one of the most reliable ways to grow revenue in convenience retail, and it is now well within reach of a small store. A compact oven, a set method and a recognised brand give you a hot counter your team can run confidently from week one, with the same crispy, golden result every time.
Crazy Mo’s is a branded oven-baked chicken system built for exactly that. You get the brand, the equipment, the seasoning, the training and the ongoing supply, all sized to fit the space you already have. Our store opportunities are open to bakeries, dairies, takeaways, cafes, superettes and service stations right across New Zealand.
Here is what the system involves and what it asks of your store.
Why Hot Food Earns Its Space
Packaged goods bring people through the door, and hot food is what brings them back. Someone stopping for chicken and chips on the way home tends to pick up a drink and a snack while they are there, which lifts the value of a visit well beyond a bottle of milk.
Hot food can also change what your store means to the people around it. In a regional town where there might be only a handful of food stops, a reliable hot counter can turn you into the place people plan their day around. We have written more on this for petrol station operators and for dairy owners if either is closer to your situation.
What keeps customers coming back is knowing exactly what they are going to get, which is why the way the chicken is cooked has a direct bearing on the numbers.
What the Oven Can Do for Your Operation
Oven-baking uses dry heat, so the chicken cooks in hot air rather than oil. Seasoned chicken goes in, the oven runs its cycle, and it comes out golden and crisp on the outside with the meat tender underneath, which leaves your team free to serve customers while it cooks rather than standing over it.
That has a few useful effects on a working floor.
- The footprint is compact, so the system fits into an existing counter rather than calling for a rebuilt kitchen.
- There is no deep fryer in the setup, so there is no oil to buy, filter, top up, monitor or dispose of. That is a real saving on running costs, as well as a lot less cleaning at the end of a shift.
- There is no need for a separate extraction unit either, since the oven comes with its own built-in extraction. That can mean a real saving on installation and ventilation costs when you are setting up.
- The method is repeatable, so the chicken that comes out at eleven in the morning matches the chicken that comes out at six in the evening.
- Training is short, since the process follows a set guide rather than relying on experience.
The result is a hot food offer that fits around how your store already runs, rather than one that reorganises everything around itself.
Consistency Made Simple
Chicken must be cooked properly through, every time. New Zealand Food Safety sets out the combinations that make that safe, at 75°C for 30 seconds, 70°C for 3 minutes or 65°C for 15 minutes, while the Poultry Industry Association of New Zealand puts the internal temperature at 82°C for bone-in chicken and 76°C for everything else.
Crazy Mo’s is built to make those numbers easy to hit. The chicken is baked with Cosmo’s, a range of New Zealand-made seasonings and coatings, and your team is trained to flavour, coat and cook it following a set method. The baking programme is set for you, and a simple step-by-step guide takes your team through timings and serving.
We provide onboarding support to get the system running smoothly from day one, and our help desk is on hand whenever a question comes up.
Together, that means chicken that tastes the same every visit, cooking records that are simple to complete, and quality that holds steady across every shift.
What Crazy Mo’s Supplies
The Crazy Mo’s store system is a full package rather than a piece of equipment, and it covers:
- The Crazy Mo’s brand, signage and marketing materials, including posters, menus and digital content
- Compact oven equipment matched to your available space, with finance, rental and lease-to-own options available
- Digital menu panels that showcase specials, combos and high-margin items
- Cosmo’s seasonings and coatings, made in New Zealand, including the oven baked coating
- A menu of thighs, drums, tenders, burgers, wraps, buckets, snack boxes and lunch deals
- Full training, launch support and a friendly help desk
- Reliable supply of ingredients and packaging through regular deliveries
Your core business can carry on exactly as it is, with the chicken sitting alongside it as an added revenue line under a brand customers already recognise. The full menu shows what your customers would be ordering, and the store locations map shows where the network sits today.
Getting Started
Adding a hot food system is a commercial decision, and the process is structured to give you the detail you need before you commit to anything.
- Get in touch and tell us what you are looking for. If you are still weighing up the options, we can talk through what tends to work best for a store like yours.
- We assess your site, covering available space, layout, power and the volume you expect to do, then design a system around it.
- You receive a tailored proposal setting out the equipment, the menu and the costs involved. Finance can be arranged, with rental and lease-to-own options depending on what suits your business.
- Once you are ready to proceed, your oven system is installed and set up with guided support, and your team is trained.
- Signage and marketing materials go up for launch, with regular product deliveries and ongoing support from there.
The network is expanding and there are still areas where we are looking for retail partners. If you would like to know whether your location is one of them, the store opportunities page is the place to start.
Frequently Asked Questions
How much space does the system need?
The setup is compact and designed to fit into existing retail counters. What suits your store depends on your expected volume, which is something we work through with you when we design the system.
Do I need a commercial kitchen?
Not necessarily, though your local council may still require certain consents or approvals depending on your site and what you are adding. The system is designed for retail environments such as dairies, service stations, superettes, cafes and bakeries, and we work through what applies to your location as part of the site assessment.
How long does staff training take?
Training is short because the method follows a set guide. Onboarding support is included, and our help desk is there whenever your team needs a hand.
Is Crazy Mo’s a franchise?
Crazy Mo’s is a branded food system. You continue to own and run your business, with our brand, equipment, product and support added to what you already do.
What seasoning is used on the chicken?
The chicken is baked with Cosmo’s, a range of New Zealand-made seasonings and coatings, including an oven baked coating made to deliver that golden crunch without deep frying.
Can I get help with the cost of the equipment?
Yes. Finance can be arranged, with rental and lease-to-own options available depending on what suits your business.
Talk to Us About a Store System
This system is built to help you grow revenue and make more of the space you already have. You get a recognised brand, a compact setup, ongoing trusted support, a method your team can run with confidence and a supply chain you can rely on.
If that sounds like a fit for your store, get in touch and we can work alongside you to provide you with what may work best for you.